Steamed Coral Trout with Ginger, Green Onions and Coriander
Ingredients
- 750g whole coral trout, scaled, gutted and gilled
- 4 spring onions, trimmed
- 2 tbsp. soy sauce
- ½ tsp. sugar
- 2 tbsp. oil
- 65g coriander leaves
- ½ tsp. salt
- 4 slices ginger, unpeeled
- 2 tbsp. dry sherry
- 85ml fish stock
- 1 clove garlic, split lengthways
Instructions
- Sprinkle fish with salt.
- Cut a 5cm piece from each spring onion at the bulb end and cut the rest of the green part lengthwise into very fine long julienne.
- Set the green parts aside and place the spring onion bulbs into a heat proof dish 2.5cn smaller than the steamer to be used.
- Place the fish in the dish and top with ginger slices.
- Combine soy sauce, sherry, sugar and fish stock.
- Spoon it over the fish and marinate for 20 minutes basting once or twice.
- When ready to cook, put 8cm of water into a wok fitted with a steamer basket and bring to a rolling boil.
- Place the dish containing the fish into the steamer basket, cover tightly and steam over high heat for 15-20 minutes (until the fish is just a barely opaque through the thickest point).
- With a knife, pierce the fish along the back at the thickest part and gently lift the blade to check for doneness.
- Just before serving, heat the oil and garlic in a small pan (until very hot).
- When garlic begins to colour remove it and discard; keeping the oil.
- Remove the plate of fish from the steamer.
Scatter coriander and a tangle of green onion tops over the fish and pour the hot oil over.
Serve immediately with steamed vegetables and rice.
Serves 4.